Lemon and ginger mini cheesecake tarts (gluten free and low glycemic index)


There are times when only cheesecake will do and yesterday was one of those times 🙂  As the only ingredients I had to hand were mascarpone, lemons and ginger (four hens and not an egg in sight, but don’t let’s go there), I created these tartlets. I have to say, they were divine and my cheesecake yearning was well and truly satisfied.

These tarts are gluten free and have a low glycemic index (neither buckwheat nor coconut flours contain gluten and they both have a low GI, as do all dairy products).

Ingredients for pastry (makes about six mini tarts)

75g buckwheat flour

35g coconut flour

30g butter

30g coconut oil

½ teaspoon powdered ginger

Pinch of sea salt

Roughly 6 tablespoons of cold water

Ingredients for cheesecake filling

250g mascarpone cheese

Juice of one lemon

1 tablespoon of freshly grated ginger

3 tablespoons chestnut purée

2 tablespoons desiccated coconut

Candied ginger and mint leaf to garnish

To make the pastry, begin by cutting the butter and coconut oil into small cubes. Add to the flours and a pinch of salt in a mixing bowl. Blend by hand until the mixture becomes crumbly. Add the cold water, mixing rapidly with a spoon. Remove the mixture from the bowl onto a lightly floured surface. Knead until you obtain a ball of pastry (if the mixture isn’t ‘sticky’ enough to form a ball, you may need a drop more water). Wrap in a clean cotton tea towel or some cling film and leave to ‘rest’ in the fridge for about two hours. This relaxes the dough and makes it easier to use.

Preheat the oven to 180°C. Roll out the pastry on a clean, lightly floured surface and fill the tart tins. Bear in mind that buckwheat and coconut flour pastry is extremely crumbly as it contains no gluten to ‘stick’ it together. You’ll probably need to patch and press the pastry into the tins as opposed to just cutting and placing it in as you would with normal pastry. Cook the pastry for 15 minutes.

Blend all of the ‘cheesecake’ ingredients together well, fill the precooked tart cases and garnish with candied ginger and mint. Chill for at least an hour before serving.

16 responses to “Lemon and ginger mini cheesecake tarts (gluten free and low glycemic index)

  1. wow the tarts looks delicious,an excellent Dessert.
    Thank you for sharing this wonderful Recipe

  2. Mascarpone, coconut and chestnut what a lovely combination in the GF tart shells. Yummy!

  3. How dainty and pretty! I love the look of these. Just enough to satisfy the craving without over indulging! Great plan x

  4. What a fantastic idea for cheesecake tarts without eggs! I’ve been trying to experiment more with gluten-free flour blends, so I’ll have to try your delicious-looking recipe 🙂

  5. Thank you Jessie and really hope you like them 🙂

  6. These look adorable and delicious! I love ginger and lemon 🙂 Great combination!

  7. all I needed to hear was mascarpone – the rest were cherry on top. this looks wonderful, will have to pass on to my (glutten-free diet) sister

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  9. This looks really a yummy and thanks for sharing this lovely recipe.

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